JP2803141B2 - How to make croquettes - Google Patents

Description

DETAILED DESCRIPTION OF THE INVENTION <Industrial application field> The present invention relates to the continuous mechanical production of croquettes based on potatoes.

<Prior Art> Normally, the production of potato croquettes is performed as follows.

Steam potatoes and crush them while hot.

Heat and cook auxiliary ingredients such as meat and onions.

Mix both.

Mold into a fixed shape.

Put on clothes.

The croquette thus produced is frozen or fried and then frozen to obtain a frozen croquette. When croquettes are mechanically continuously produced from the standpoint of food production, there is a problem associated therewith because mechanical suitability is required unlike the case of handmade.

That is, when potato croquettes are mechanically mixed and molded, mechanical mixing causes crushing of the starch granules due to the pressure applied to the ingredients and the incorporation of air, resulting in puncture.

As a method for preventing croquettes from being punctured in mechanical production, the following methods have been used.

Add mashed potatoes to the middle seed.

Add natural gums or dextrins to the middle species. (JP-A-50-129760, JP-B-56-52553) Strengthen the clothes.

However, although puncturing during frying is prevented to some extent by these methods, problems such as deterioration of texture and deterioration of moldability arise. In addition, for example, when dry mashed potatoes or dextrin is added to the middle seed, the puncture preventing effect is almost completely lost due to mechanical mixing. On the other hand, if the clothing is made too strong, it becomes hard and the texture deteriorates.

In particular, in recent years, so-called fried cold food, which has been frozen after forming and dressing, has been increasing, and puncturing during pre-frying has become a new problem. At present, it is impossible to prevent the puncture during the pre-frying by the above-described method.

<Means for Solving the Problems> In view of the above situation, the present inventors have intensively studied to obtain croquettes based on potatoes, which have good moldability and do not cause puncture. As a result, the inventors have found that the above-mentioned problems can be solved by blending 1-20% of dried mashed potatoes and 1-20% of fats and oils with a medium seed, and have completed the present invention. According to the present invention,
The mechanical formability is improved, and punctures of croquettes can be completely prevented when frying as it is or after freezing.
Moreover, the texture after frying is comparable to conventional croquettes.

 Hereinafter, the present invention will be described in detail.

The present invention relates to a medium-sized recipe in the production of croquettes, wherein dried mashed potatoes 1-20% and fats 1-20%,
Preferably 3-10% of dried mashed potatoes and 3 of fats and oils
10% is used together.

The croquettes according to the present invention include frozen croquettes and fried frozen croquettes.

The potatoes in the present invention refer to potatoes, sweet potatoes, starchy vegetables that can be used as seeds of pumpkin and other croquettes.

The fats and oils are not particularly limited, and any fats and oils can be used as long as they can be used as foods. For example, corn oil, soybean oil, butter, margarine and the like can be mentioned.

As the dried mashed potato, any one can be used as long as it is made from starchy vegetables, such as potatoes and sweet potatoes, which can serve as a croquette base.

The contents of the dried mashed potatoes and the fats and oils vary depending on the moisture content of the potatoes, other auxiliary materials, and the hardness of the ingredients, but in any case, it is an essential condition to use both in combination.

The addition amount is 1-20% of dried mashed potatoes for the sponge.
Preferably 3-10%, fat 1-20%, preferably 3-10%
%. If it is less than 1%, a sufficient puncture preventing effect cannot be obtained. Also, if it exceeds 20%, the moldability deteriorates,
In addition, the taste, flavor and texture deteriorate.

In addition, the middle variety may contain anything such as meat and vegetables, and the order of addition is not particularly limited. The freezing condition and the frying condition may be performed by a conventional method.

Table 1 shows the effect of dried mashed potatoes and / or salad oil on punk and texture using croquettes to which nothing was added as a control.

As can be seen from these results, it was clarified that the combined use of dried mashed potatoes and salad oil had excellent effects on both moldability and puncture prevention. It was also found that the puncture rate and the water content did not always match.

The mechanism of preventing puncture was presumed to be that the coating of the oil and fat around the starch granules did not destroy the starch granules even by mechanical mixing, and as a result maintained the water retention capacity.

<Example> Next, an example of the present invention will be described, but it is needless to say that the present invention is not limited thereto.

Example 1 Formulation Potato 70kg Dried mashed potato 10kg Salad oil 7kg Minced meat 10kg Onion 10kg Seasoning 1kg Minced meat and onion are fried well with butter, steamed potato mash, dried mashed potato, salad oil and other ingredients are added, and kneader is better. The mixture was mixed to obtain a sponge. This was shaped into a bale using a Yamanaka-type molding machine, and then garmented and fried. Controls were those containing dried mashed potatoes and salad oil. The puncture rate, texture, and moldability were compared for these two.

 The results are shown in Table 2.

Example 2 Blended sweet potato 70 kg dried mashed potato 5 kg butter 3 kg seasoning 1 kg Steamed sweet potato as in Example 1, then mashed,
Other materials were added, mixed well, and molded into an oval shape.
They were dressed and fried. In addition, those without dried mashed potatoes and butter were used as controls. The results are shown in Table 3.

Example 3 A potato croquette prepared in the same manner as in Example 1 was frozen,
The product temperature was -18 ° C. When this was fried, there was no puncture. The texture was 4.4 on a 5-point scale.

Example 4 A potato croquette prepared in the same manner as in Example 1 was pre-fried and then frozen to a product temperature of -18 ° C. When this was thawed in an oven toaster, no puncture occurred.
The texture was 4.2 on a 5-point scale.

<Effects of the Invention> As is apparent from the above description, the present invention prevents puncture phenomenon during frying and produces croquettes based on those having poor texture and good mechanical moldability. Can be done.

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Claims (2)

(57) [Claims] (1) When continuously producing croquettes based on potatoes mechanically, 1 to 20% of dry mashed potatoes and 1 to 20% of fats and oils are blended in the middle seed with respect to the middle seed. For producing croquettes characterized by 2. A dried mashed potato 3-10% and a fat 3
The method for producing croquettes according to claim 1, wherein 10% of the croquettes is blended.